Prick bottom of unbaked, thawed pastry crust with the tines of a fork several times. Cover with foil and pie weights and place the crust on a middle rack of the oven. Bake 20 minutes, until edges are golden. Remove the pie weights and foil carefully, set crust aside on a wire rack to cool completely.

Bake in 375-degree oven for 45 minutes until the edge of the filling is set but the center trembles slightly. The filling will continue to set as it cools. Set aside on a wire rack and cool completely. Makes one 9-inch pie.